Parmesan – Ruth E. Hendricks Photography

Arugula Microgreens Grown by the Lettuce Ladies

Grown hydroponically by the Lettuce Ladies Ambridge PA.

I used arugula microgreens for the first time in the Spaghetti Arugula dish I learned how to make when I took a cooking class at La Cucina Flegrea taught by chef Anna Fevola. (Click to see links)

The micro greens are fragrant. Delicate but flavorful. Delicious! Have you tried microgreens?

Added some freshly grated Parmesan on top

I put the micro greens on top of the spaghetti arugula mixture at the end. Don’t cook the micro greens for this dish. Just toss the arugula throughout your portion!

June 16, 2022 by Ruth Categories: Cooking and Eating, PhotographyTags: arugula, cooking and eating, kitchen, Lettuce Ladies, micro greens. Ambridge PA, onion, Parmesan, Pittsburgh PA, Spaghetti x 5 Comments

Wordless Wednesday

March 10, 2020 by Ruth Categories: Wordless WednesdayTags: Baby spinach, Butternut Squash Ravioli, cherry tomatoes, food, Parmesan, photography, postaday, vegetarian, wordless wednesday 6 Comments

Baked Mushroom Ravioli in Tomato Sauce

Friday night in winter supper.

Found a tray of a dozen mushroom ravioli in the freezer and a big glass jar of Labriola’s Italian Grocery Marinara Sauce on the pantry shelf. Sprinkled some Parmesan on top when I served up the dishes.

I poured half the sauce in a 10×13 glass baking dish, placed the frozen ravioli in sauce, put about a 1/3 c water in rest of sauce in the jar and whirl around a bit. Poured over the ravioli. Covered with aluminum foil. Baked at 350 for 45 minutes. Perfect.

After being away almost two weeks I definitely need to get to the store with a long list but managed to wait another day to avoid going out in the freezing cold. Will add something green to our menu tomorrow. It was a night of comfort food.

February 28, 2020 by Ruth Categories: foodTags: baked ravioli, cooking and eating, food, Italian food, kitchen, Labriola’s Italian Grocery, mushroom ravioli, Parmesan, photography, postaday, Tomato sauce, winter supper 4 Comments

Still Soup Season

There’s still a chill in the air that can be dispelled by cooking and eating hot soup. Don’t forget to throw in the rind of Parmesan to add flavor to the minestrone.

March 10, 2019 by Ruth Categories: Cooking and Eating, PhotographyTags: Baby spinach, carrots, cooking, kitchen, minestrone, Parmesan, photography, postaday, soup, soup season, vegetables, weather 4 Comments

Tag: Parmesan

Arugula Microgreens Grown by the Lettuce Ladies

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Wordless Wednesday

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Baked Mushroom Ravioli in Tomato Sauce

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Still Soup Season

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